Irresistibly delicious and easy…scrambled eggs and Boursin cheese on toasted brioche. What a great way to start the day!

Serves:
4

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Active Time:
10 mins

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Total Time:
15 mins

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Success:
98

Step 1: Toasting the Brioche

4 whole brioche

2 tbsp unsalted butter

Method

To start, preheat the oven to warm.

Cut the brioche into approximately 1" -inch slices. Note: If you cannot find brioche you could also use english muffins or thick-cut bread instead.

Heat a fry pan over medium-high heat and add the butter. Once the butter melts, add the brioche and toast until golden. Flip and toast the other side. Place the brioche onto a tray and put into the oven to keep warm while you cook the eggs.

Step 2: Scrambling and Plating the Eggs

10 large eggs

1/4 tsp kosher salt

2 pinches ground white pepper

2 whole green onions

2 tsp unsalted butter

2 tsp grapeseed or vegetable oil

1/3 cup Boursin cheese

Method

Whisk the eggs together in a bowl and season with the salt and pepper. Set aside.

Heat a large, non-stick fry pan to medium heat. Add the butter and oil. Pour in the eggs and stir continuously until they are cooked but still a little bit soft and wet. Fold in the minced, green onions and crumbled Boursin cheese.

Serve immediately over the toasted brioche. For a fancier breakfast, serve with oven roasted Roma tomatoes and crispy pancetta!

Chef's Notes

by Joe Girard

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February 21, 2018

With the simple addition of Boursin cheese, these scrambled eggs are anything but ordinary.